ED's tips for a successful taste panel

Theoretical test

Compare the product yields, packaging options, price per liter, sodium levels, if MSG is present, etc.

If the product answers your needs, perform both of the following taste tests.

taste test #1 - compare 2 products

• It is important to compare products with the same salt level (otherwise, begin with the product that has the lowest level of sodium).
• If one of the products does not have MSG, begin with that one.
• Ideally, the tests should be performed before lunch when our senses are more acute.
• It is important to respect the yield and directions of each product.
• Allow the product to rest a little before tasting (we taste better when soups and/or sauces are warm).
• Always conduct blind tests to avoid being influenced.
• Using a form to note comments (colour, texture, odour, flavour, etc.) is an excellent working tool.
• The "triangle" test is also very interesting. To compare 2 products with the same flavour, serve 2 portions of product A and 1 portion of product B to each taster. The tasters will have to identify which portion is the different one!

taste test #2 - compare both products in your recipe

• It is important to adjust the quantity of base in your recipe according to the yield of each product.
• You should make both recipe preparations at the same time (A and B).
• Perform a blind test to avoid being influenced.
• It is this final, overall result of the recipe preparation that should be evaluated.
• If you ask customers, friends or employees to test, avoid mentioning anything...otherwise they will find a difference even if you serve the exact same product!